How to make French Baguettes at home
How to make French Baguettes at home simple step by step instructions from start to finish.
Donate with Paypal
There are many! many! more quicker bread recipes on my channel my friends check out the bread making playlist here
Please checkout the channels new recipe Book in the website shop
My Patreon page
Donate with Paypal
Please checkout the ingredients list and written method on the website @
Written recipe here
See the Ingredients list and written recipe here
Twitter
Facebook
Instagram
Burger Buns
Dinner Rolls
Beef Burgers
Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here’s a link to it,
How to easily make traditional French Baguettes at home.
Try my mini cheddar cheese BAGUETTES easy step by step recipe here
MORE GREAT RECIPES
PIZZAS Made easy at home
CIABATTA made easy at home.
SANDWICH BREAD made easy at home.
DINNER ROLLS made easy at home.
PARMESAN CHEESE made easy at home.
OPENING A NEW PARMESAN CHEESE
MOZZARELLA CHEESE made easy at home.
To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won’t go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don’t convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I’m always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven’t already done so). And so you don’t miss any future videos make sure you hit the bell icon so you’ll be automatically informed of new uploads. Good luck thanks again for watching, good luck.
Music Credits
“Bama Country-Country” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
“If I Had a Chicken Kevin” MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
“Rural Stride” Josh Kirsch Media Right Productions, Youtube Audio
Library
“Rockytop” “music by audionautix.com”
“Sleepy Jack” Silent Partner, From the Youtube Audio
Library
source
Omg that voice 🎉I come here only yo hear that voice 😀
Thank you! They came out awesome. Now I know why bakers get up very early. It was really late when I finished up. Let us know what to do with the dough. Can we freeze it or put it in the fridge for the next day to bake?
You legend
What temp is the water?
Wow🤩🤩
Break ya wrist 😂😂🔥🔥
Made this recipe many times thanks a bunch! I can't always be home for the rises and final bake. Can any part of this be refrigerated and raised again later before baking?
Note that the flower is weighed in Oz and the water is measured in fluid Oz.
Yes! I'm definitely going to try this!
I was telling my papa that I was hungry for baguettes but they're expensive here and then he sent me this and I loved every second of it especially your voice!
It all looks good.
I had some fresh-baked baguettes once when visiting a wonderful widower who had lived in France, and had the epiphany, "Omigod, this is why the French like baguettes so much!"
Hi John,thanks for the video,but I ask what's the difference if I directly rest the baguettes on the baking tray covered with cloth thus no use of couch and also put the marks before the final rest.thanks once again
Hello sir, I've got a Q about making a pizza dough, when my dough is ready for roller pin or hand to make a flat round shape, why is it so elastic (rubbery texture)? I have a very hard time getting it flat, it keeps going back to a bulky shape! any suggestions? thanks
Nice
I did it and it was great thank you thank you for all your tips 💞
I really enjoyed making this recipe for the first time, it’s also my second time making bread! I didn’t encounter any issues except for my knife not being sharp enough to score the dough properly, and I may have messed up the bread a little by impulsively scoring it half way through the baking process haha. The tops of the baguettes also didn’t brown but this was through fault of my own by over rising the dough (never do homework while baking!). I can’t wait to try this recipe again without making as many mistakes. Thank you Mr. Kirkwood!!
Jenny can cook
About five batches later where I’ve slowly been upgrading my ingredients and tools, I’m making some amazing baguettes! The only problem I’m still having is the seam at the bottom That you seal with the ball of your hand comes a bit loose for me and rises, creating a sort of opening that breaks the crust. Gotta improve my technique! Literally all my neighbors have baguettes from me now as I keep experimenting!
You sir are a master, thank you for sharing such a wonderful method to the world.
Good lord, John. How do you go full speed and stop correctly at 12 minutes???
Yummy
❤️❤️👍👍🙏🙏🔔👈🤲⚘️⚘️
These are the best baguettes I've ever seen.
Taster
😋🤤
Nice
Hi John, I've got a question. Can I put the dough in a fridge over night and shape and bake them in the morning?
What a wonderful video. Great instruction. I can't wait to try this. Question, can you replace white flour with white whole wheat flour?
John, I must say, watching your video and making the baguettes was a true pleasure. We brought the baguettes over to a friends house for dinner and they were a hit. I can now see why this video has so many views. Great job John and I look forward to watching more of your videos.
Be well…
Retired now and recently got into making bread as I love super tough chewy french bread crust. I am a banjo player and enjoyed the background music. Question, my fav recipe has the proofing stages at around 60* F, is temp an issue with this? Thanks, going to try this soon.
BTW , what is the room air temperature? We used to put the dough on the tv to help it rise with the heat. But, alas tv’s don’t produce heat these days. The room temperature will be about 11 – 18 Celsius if I attempt the baguettes? Will the yeast still be active enough to rise?
Super easy; barely an inconvenience
Looks wonderful thank you for your patience in giving these excellent instructions!!
This man Sounds like a culinary david attenborough